Caramelized Apple and Ice Cream Pie

This is kind of a "reverse" apple pie a la mode.


3 lbs apples—golden delicious, granny smith, gala, whatever you have that's a good mix of tart and sweet, cut into relatively thick wedges
1/2 stick butter, room temp.
2/3 cup brown sugar
1 cinnamon stick
1 tsp. lemon zest

1 pre-baked pie crust (graham cracker)

1 cup toasted walnuts/pecans

1 quart vanilla/coffee/caramel ice cream


Soften ice cream for about 1/2 hr until it is spreadable, then, using a nonstick spatula, spread it thickly it into a pre-baked pie graham cracker crust: you want to fill it to a 1/2 inch from the top. Sprinkle nuts on top. Put it back in the freezer to harden for 2-3 hours.

Melt the butter in a large skillet, add apples, cinnamon stick, and 1/3 cup brown sugar and cook until apples begin to give off their juices (about 10-15 minutes). Add the rest of the sugar, and cook until mixture begins to thicken (about 10 mins more). Drain liquid and reserve. Return apples to heat and cook until they turn dark brown and caramelized. Add back the juice, and add lemon zest. Heat through, then remove from heat; remove cinnamon stick.

Now the tricky part: If you are serving a large crowd, just pour the apples over the top of your pie and serve: it will melt quickly, so beware.

If you are just serving a few, cut your pie into portions and then place the apples on top of the individual slices.




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